Ingredient:
90 g (3 oz) Roquefort or other blue cheese, crumbled
175 g (6 oz) full-fat soft cheese
2 eggs, beaten
150 ml (1/4 pint) full-fat crème fraiche
1 tbsp snipped fresh chives
Salt and black pepper
Shortcrust pastry:
175 g (6 oz) plain flour
90 g (3 oz) butter
1 large egg, lightly beaten
20 CM (8 IN) LOOSE-BOTTOMED FLUTED FLAN TIN BAKING BEANS
Method:
Make the pastry: tip the flour into a bowl and rub in the butter with your fingertips. Add enough egg to bind to a soft dough. Wrap in cling film and chill for 30 minutes.
Roll out the shortcrust pastry, and use to line the flan tin. Prick the bottom of the pastry shell with a fork.
Line the pastry shell with foil or grease-proof paper, and fill with baking beans (or rice or pasta if you have no beans). Place the tin on a heated baking tray, and bake in a preheated oven at 220℃ (200℃ fan, Gas 7) for 15-20 minutes, removing the foil and beans for the final 10 minutes.
Meanwhile, make the filling: mix the Roquefort and full-fat cheese in a bowl, then beat in the eggs, crème fraiche, and chives, and season with salt and pepper. Take care not to add too much salt as blue cheese is quite salty.
Pour the mixture into the pastry shell. Reduce the oven temperature to 180℃ (160℃ fan, Gas 4), and bake the quiche for about 30 minutes until golden and set. Serve warm or cold.
90 g (3 oz) Roquefort or other blue cheese, crumbled
175 g (6 oz) full-fat soft cheese
2 eggs, beaten
150 ml (1/4 pint) full-fat crème fraiche
1 tbsp snipped fresh chives
Salt and black pepper
Shortcrust pastry:
175 g (6 oz) plain flour
90 g (3 oz) butter
1 large egg, lightly beaten
20 CM (8 IN) LOOSE-BOTTOMED FLUTED FLAN TIN BAKING BEANS
Method:
Make the pastry: tip the flour into a bowl and rub in the butter with your fingertips. Add enough egg to bind to a soft dough. Wrap in cling film and chill for 30 minutes.
Roll out the shortcrust pastry, and use to line the flan tin. Prick the bottom of the pastry shell with a fork.
Line the pastry shell with foil or grease-proof paper, and fill with baking beans (or rice or pasta if you have no beans). Place the tin on a heated baking tray, and bake in a preheated oven at 220℃ (200℃ fan, Gas 7) for 15-20 minutes, removing the foil and beans for the final 10 minutes.
Meanwhile, make the filling: mix the Roquefort and full-fat cheese in a bowl, then beat in the eggs, crème fraiche, and chives, and season with salt and pepper. Take care not to add too much salt as blue cheese is quite salty.
Pour the mixture into the pastry shell. Reduce the oven temperature to 180℃ (160℃ fan, Gas 4), and bake the quiche for about 30 minutes until golden and set. Serve warm or cold.
